Basic Indian Curry

 in Favorite Recipes by

Provided by Sonia Walters for the October 2017 issue of BurlesonNOW Magazine.

Serves 4. 

  • 2 cups basmati rice, uncooked
  • 8 cups water
  • 1 medium white onion
  • 1/3 cup vegetable oil
  • 2 lbs. beef stew meat, cubed
  • 1 Tbsp. Dorot Crushed Ginger (available at H-E-B.)
  • 1 Tbsp. garlic paste
  • 1 Tbsp. garam masala
  • 1 Tbsp. curry powder
  • 1 6-oz. can crushed tomatoes
  • 1 5.6-oz. or 1/2 13.5-oz. can coconut milk
  • 1 tsp. salt, or to taste 
  • 2 potatoes (optional) 
  • 1 bunch fresh cilantro, chopped 
  1. Soak basmati rice overnight in water. Forty-five minutes before serving, drain water. Add fresh water to cover rice by 1 inch. Bring to a boil; let simmer while preparing curry.
  2. Cut onion into 3/4-inch cubes. Fry onion in oil until translucent.
  3. Add meat, and then cook until browned.
  4. Add remaining ingredients, except cilantro. Should you desire potatoes, cut them into 3/4-inch cubes.
  5. Cook over medium heat until meat is tender, about 30 minutes. Five minutes before serving, add freshly chopped cilantro.
  6. Serve with basmati rice, naan and vegetarian lentils.